These are soft-baked and chewy peanut butter cookies loaded with M&M’s® and chocolate chips. My kind of cookie!
I realized I do not have any cookie recipe yet in my blog when it’s one of my favorite treats on earth. Why??? How can I forget???
Since it’s #NationalCookieDay today, I’m in the mood to share my favorite cookie recipe with you. The best peanut butter cookies ever!
those lovely cracks!
This recipe has so many good points: it’s a one-bowl so less dishes to clean up, it uses melted butter which I believe helps cookies to be chewy, and no need to cream butter and sugar with electric mixer… just use the handy-dandy spatula!
If you’re brokenhearted or sad or feeling meh on something, load it with lots of M&M’s, chocolate chips and peanut butter chips. It will make you happy. So go ahead, spoil yourself.
The dough is very sticky so we need to chill it for at least 30 minutes before rolling into balls. Yes you can bake it immediately, use an ice cream scoop to help you take out the dough. I just like to roll them into balls because I like cookies with smooth top and clean round edges.
Very very helpful tip: The dough softens easily especially when rolling them with warm hands. It will be very messy! To prevent this, I scoop them out first onto a tray before chilling. Once chilled, roll them immediately and arrange on another tray then… bake away! No messy hands!
Chilled dough can be tough to scoop out sometimes right? I hope this step would make your lives easier. #Hooray. #NinjaSkillLevelUp.
Now it’s up to you on what type of metamorphosis you would like your peanut butter cookies undergo. I classified them into four:
- (a) rolled into a ball, slightly flattened (pat) with hands BEFORE baking.
- (b) rolled into a ball, flatted with a spatula AFTER baking.
- (c) rolled into a ball then bake.
- (d) scooped out using an ice cream scoop then bake.
I really really prefer (b). I like the crack-y effects on it. Choose (c) and make small and cute cookie sandwiches, use small 1-oz scoop though.
Whatever form you want for these cookies, they will all taste the same. So no worries
Top with more chocolate chips & M&M’s after taking them out of the oven.
- 6 tablespoons or 3/4 stick (85g) unsalted butter, melted
- 1/2 cup + 1/8 cup (125g) brown sugar
- 1 large egg
- 3/4 cup (195g) creamy peanut butter (not natural)
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1 cup (125g) all-purpose flour
- 1/2 cup (90g) semi-sweet chocolate chips
- 1/2 cup (90g) peanut butter chips
- 1 cup (200g) M&M’s®
- Preheat oven to 350F degrees. Prepare baking trays (one extra for chilling).
- Combine flour and baking soda into a small bowl. Set aside.
- Stir brown sugar and melted butter with spatula for 2 to 3 minutes. Stop when the mixture looks thick and creamy and there are no more streaks of butter.
- Add the egg, mix. Add peanut butter and vanilla and mix until everything is well combined.
- Gradually add flour and stir until you can still see few streaks, then fold in M&Ms, chocolate chips and peanut butter chips until remaining flour has dissolved. Do not overmix.
- Scoop out the dough using a 2-ounce ice scream scoop or 1/4 measuring cup onto a tray. Chill for at least 30 minutes. See 5th photo above.
- Once chilled, roll into balls and arrange on another tray approximately 1.5 inches apart. Bake for 10 minutes. The center may look soft but that's okay. We want to slightly underbake them to be soft and chewy.
- Let the cookies cool down on the tray for 5 minutes before transferring to a cooling rack. The cookies will continue to cook from the tray's heat. While the cookies are still warm, flatten them with spatula since they don't spread much (see notes and 6th photo above), and top with more M&M’s® and choco chips if you like.
- Store in an airtight container in room temperature, will remain fresh for a week.
- Please read the post above for tips.
Another M&M’s® recipe:
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